In the Kitchen: Hemp, Hippie Salads - KMSP-TV

In the Kitchen: Hemp, Hippie Salads

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Everyone knows they should eat vegetables, and the Uptown Cafeteria's Chef Josh Hedquist has some fun and delicious ways to get those nutritious foods in.

Watch the video for more information.


Quinoa Salad

  • ½ ounces extra virgin olive oil
  • ½ cup yellow onion -- small dice
  • ½ cup carrot -- small dice
  • ½ cup celery -- small dice
  • 1 cup quinoa
  • 2 cups water
  • 1 each bay leaves
  • 1 tablespoon fresh thyme leaves
  • 1 Teaspoons salt & pepper

Procedure:

  1. In a rondo, heat olive oil. Sweat onion, carrot, and celery until soft.
  2. Add quinoa and sauté in oil.
  3. Add water, bay leaves, and thyme. Simmer until water is absorbed
  4. Season with salt and pepper.



Hemp Vinaigrette

  • ¾ cup lemon juice
  • 4 Tablespoon honey
  • 2 Tablespoon chives, minced
  • 1 teaspoon parsley, minced
  • 4 Tablespoon toasted hemp seeds
  • 2 cups canola oil
  • 1 teaspoon Salt and Pepper Mix

Procedure:

  1. Toast hemp seeds on a small sheet pan in 300 degree oven until lightly browned and fragrant. DO NOT BURN. If they burn, even a little, throw away.
  2. Combine lemon juice, honey, chives parsley and toasted hemp seeds in a cambro and mix well with a whip.
  3. Slowly add canola oil.
  4. Season with salt and pepper.

 

Hippie Salad

  • Romaine 1 ½ oz
  • Field greens 1 ½ oz
  • Hemp vinaigrette 2 oz
  • Quinoa pilaf 2 oz
  • Red bell peppers 2 oz
  • Avocado 1/2 ea
  • Red onion 1 oz
  • Cucumbers 1 oz
  • Tomatoes, large dice 1 oz
  • Green beans 1 oz
  • Sunflower sprouts 1 oz
  • Carrot 1 oz
  • Sunflower seeds 1 Tbls

Procedure:

  1. In a mixing bowl, toss romaine, field greens, and hemp vinaigrette. Place in a large salad bowl.
  2. Top with quinoa pilaf, red bell peppers, avocado, red onion, cucumbers, tomatoes, green beans, carrots, and sprouts.
  3. Sprinkle with sunflower seeds.
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